This variation on a traditional brownie mix changes the recipe to reduce fat and add fiber. The fat content is lower than that of a traditional brownie, but the key advantage is the addition of high-fiber oats, barley, rye and wheat. A very unorthodox – and very satisfying – dessert.
When I make these, I substitute lower-calorie chocolate chips for the standard Toll House chips that the chef uses. These are not “diet” brownies in terms of calorie count, but are exceptionally healthy and far superior to the typical box brownie recipe. If you want a sweet that will increase your fiber intake, this is an exceptional option.
Who knew vegan baked goods could be so delicious? Featuring more than 100 simple but scrumptious recipes, the author insists that fresh, local produce—at the peak of ripeness—offers incomparable flavors that cannot be replicated with any amount of sugar, salt, or any baking extracts. If you are a health-conscious baker, you’ll want to check this out.
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